Recipe

Soft polenta with borlotti beans and rocket

Aug 27, 2013 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Soft polenta with borlotti beans and rocket
  • 2 tablespoon olive oil
  • 6 clove garlic, crushed
  • 1/2 cup chopped flat leaf parsley
  • 1 tablespoon chopped sage
  • 1 birdseye chilli, finely sliced
  • 2 400 g cans borlotti beans, rinsed, drained
  • 1 cup (170g) instant polenta
  • 1 1/2 cup (120g) grated parmesan
  • 90 gram butter, cubed
  • 300 gram baby rocket
  • extra virgin olive oil, to serve
  • fried sage, to serve
  • shaved parmesan, to serve

Method

Soft polenta with borlotti beans and rocket
  • 1
    Heat olive oil in a large frying pan on low. Cook garlic, parsley, sage and chilli for 2-3 minutes, until fragrant. Add beans and 1/4 cup water and cook, stirring, for 3-5 minutes, until warmed through. Season to taste and keep warm.
  • 2
    Meanwhile, bring 4 cups salted water to boil on high. Reduce heat to medium. Gradually add polenta in a thin, steady stream, whisking constantly, until smooth. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally, until mixture thickens.
  • 3
    Remove from heat. Add grated parmesan and butter, and stir until smooth and combined. Season.
  • 4
    Add rocket to bean mixture and stir to combine.
  • 5
    Spoon soft polenta onto plates and top with bean and rocket mixture. Drizzle with a little extra virgin olive oil, top with fried sage and shaved parmesan and serve.

Notes

When serving soft polenta as an accompaniment to dishes with sauces, or braised or grilled poultry or meats, the consistency should be slightly thicker but not stiff. The polenta is ready when it holds its shape in a spoon. When it reaches this point, serve immediately or keep warm in a heatproof bowl over gently simmering water.

The Latest from Food To Love